The Effects of electrolyte feeding, pre-slaughter temperature stress, and post-slaughter processing cinditions on the quality characteristics of Turkey breast muscles /
محفوظ في:
المؤلف الرئيسي: | Abdul Salam Haji Babji, 1948- |
---|---|
التنسيق: | أطروحة كتاب |
اللغة: | English |
منشور في: |
Lincoln :
University of Nebraska,
1980.
|
الموضوعات: | |
الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
مواد مشابهة
-
Meat quality and muscle proteome of commercial broiler chickens subjected to pre slaughter electrical stunning and gas killing
بواسطة: Md Saad, Salwani
منشور في: (2014) - Optimization of protein extraction for slaughtered and non slaughtered broiler chicken meat authentication by biogenic silver nanoparticles interaction
-
Biochemical and electrophysiological responses in goats subjected to transportation, lairage, and slaughter
بواسطة: Othman, Azalea Hani
منشور في: (2020) -
Detecting halal or non halal slaughtered chicken by image processing
بواسطة: Ardekani, Ali Vaseghi
منشور في: (2012) -
Study on protein profiling of slaughtered and stunned chicken in preparation for rapid test kit development /
بواسطة: Norshahida binti Abu Samah
منشور في: (2012)